The famous "Baodu Feng" is located in Menzhang Alley. In the Qing Dynasty, it was originally operating Baodu at the back door bridge outside Di'anmen. At that time, it was already well-known in the Gulou area.

Later, Feng and his son moved their Baodu restaurant to Langfang Ertiao outside Qianmen, becoming one of the earliest flavor food stalls in Menzhan Hutong.

To make fried tripe, you must choose fresh whole sheep tripe or Inner Mongolia red beef louver.

There are three ways to make fried belly: oil fried, coriander fried and soup fried, but the methods are different.

Restaurants often use broth to stir-fry the belly, while street food stalls only use plain water.

The reason why Baoduer is called "Baodu" is because of its fast speed.

In fact, it is just a matter of cutting the beef and mutton tripe into horizontal strips the width of a leek leaf, and then boiling it in boiling water.

But this is the most important thing to do, because time is short for birth, and time is long for aging. What we want is the "just right" of neither early nor late, neither lukewarm nor hot, neither birth nor aging.

It tastes crispy, tender, and chewy without clenching your teeth. The more you chew it, the more vigorous it becomes. The more you taste it, the more flavorful it becomes. The fragrance lingers in your mouth after eating it.

Just like this seemingly ordinary "blanching" and then fishing, the energy is restored.

With this most amazing step of "blanching", add the condiments made of soy sauce, vinegar, sesame paste, soybean curd, shrimp oil, chili oil, coriander, minced green onion, and minced garlic. Serve it in a small bowl and pick it up.

Just dip the fried belly into it, and it will be fragrant, crispy, tender, and delicious. It can make people forget all the delicacies of mountains and seas at once.

This "Baodu Feng" has four magic weapons: fine selection of ingredients, fine knife skills, accurate heat, and all the seasonings. It has been carefully managed by five generations of people for more than a hundred years and is still popular today; old diners who like to eat Baodu Feng are also enjoying it.

It followed one after another, and it has followed for more than a hundred decades, making the unique flavor of "Baodu Feng" spread to this day.